- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop spend a lot of their time Performing for or Working Directly with the Public. They are naturally good at Oral Expression, Oral Comprehension, Speech Recognition, and Near Vision. Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop are typically characterized as being Enterprising and Social. They are usually very knowledgable about Customer and Personal Service, English Language, and Psychology and are skilled at Speaking and Reading Comprehension.
Work Activities
Performing for or Working Directly with the Public
Establishing and Maintaining Interpersonal Relationships
Communicating with Supervisors, Peers, or Subordinates
Handling and Moving Objects
Communicating with Persons Outside Organization
Resolving Conflicts and Negotiating with Others
Identifying Objects, Actions, and Events
Organizing, Planning, and Prioritizing Work
Making Decisions and Solving Problems
Coordinating the Work and Activities of Others
Performing General Physical Activities
Getting Information
Updating and Using Relevant Knowledge
Judging the Qualities of Things, Services, or People
Selling or Influencing Others
Scheduling Work and Activities
Assisting and Caring for Others
Processing Information
Training and Teaching Others
Evaluating Information to Determine Compliance with Standards
Monitor Processes, Materials, or Surroundings
Developing and Building Teams
Guiding, Directing, and Motivating Subordinates
Thinking Creatively
Coaching and Developing Others
Monitoring and Controlling Resources
Documenting/Recording Information
Inspecting Equipment, Structures, or Material
Estimating the Quantifiable Characteristics of Products, Events, or Information
Interpreting the Meaning of Information for Others
Provide Consultation and Advice to Others
Interacting With Computers
Controlling Machines and Processes
Performing Administrative Activities
Analyzing Data or Information
Developing Objectives and Strategies
Staffing Organizational Units
Repairing and Maintaining Electronic Equipment
Abilities
Oral Expression
Oral Comprehension
Speech Recognition
Near Vision
Speech Clarity
Written Comprehension
Problem Sensitivity
Trunk Strength
Inductive Reasoning
Deductive Reasoning
Flexibility of Closure
Written Expression
Time Sharing
Selective Attention
Far Vision
Category Flexibility
Information Ordering
Originality
Arm-Hand Steadiness
Memorization
Finger Dexterity
Perceptual Speed
Fluency of Ideas
Manual Dexterity
Speed of Closure
Gross Body Coordination
Stamina
Control Precision
Auditory Attention
Multilimb Coordination
Number Facility
Visualization
Mathematical Reasoning
Extent Flexibility
Static Strength
Speed of Limb Movement
Hearing Sensitivity
Visual Color Discrimination
Dynamic Strength
Gross Body Equilibrium
Interests
Enterprising
Social
Realistic
Conventional
Artistic
Investigative
Knowledge
Customer and Personal Service
English Language
Psychology
Education and Training
Sales and Marketing
Public Safety and Security
Administration and Management
Mathematics
Production and Processing
Food Production
Communications and Media
Economics and Accounting
Sociology and Anthropology
Computers and Electronics
Clerical
Telecommunications
Personnel and Human Resources
Chemistry
Foreign Language
Mechanical
Design
Transportation
Law and Government
Wages
District of Columbia
$24,270
Nevada
$22,850
Massachusetts
$22,650
New York
$22,470
New Jersey
$19,580
Pennsylvania
$19,530
Vermont
$19,440
Washington
$19,320
Rhode Island
$19,260
Connecticut
$19,140
Virgin Islands
$19,140
Illinois
$19,130
Oregon
$19,090
California
$19,050
New Hampshire
$19,010
Hawaii
$18,770
Maine
$18,690
South Dakota
$18,650
Virginia
$18,550
Florida
$18,540
Colorado
$18,510
Alaska
$18,370
Georgia
$18,340
Maryland
$18,310
Arizona
$18,270
Michigan
$18,120
Wyoming
$17,990
Wisconsin
$17,960
Minnesota
$17,950
Utah
$17,910
New Mexico
$17,790
Delaware
$17,740
Missouri
$17,710
South Carolina
$17,620
Kansas
$17,590
Tennessee
$17,570
Ohio
$17,560
North Carolina
$17,500
Texas
$17,430
North Dakota
$17,360
Mississippi
$17,320
Indiana
$17,320
Arkansas
$17,270
Louisiana
$17,240
Montana
$17,220
Puerto Rico
$17,190
Nebraska
$17,170
West Virginia
$17,140
Iowa
$17,140
Kentucky
$17,140
Alabama
$16,970
Idaho
$16,940
Oklahoma
$16,920
Guam
$16,390
Skills
Speaking
Reading Comprehension
Persuasion
Coordination
Service Orientation
Active Listening
Social Perceptiveness
Time Management
Negotiation
Writing
Critical Thinking
Judgment and Decision Making
Monitoring
Active Learning
Complex Problem Solving
Instructing
Learning Strategies
Management of Personnel Resources
Systems Analysis
Mathematics
Systems Evaluation
Work Values
Relationships
Support
Achievement
Working Conditions
Recognition
Independence
Work Styles
Social Orientation
Concern for Others
Cooperation
Self Control
Stress Tolerance
Initiative
Integrity
Dependability
Adaptability/Flexibility
Attention to Detail
Independence
Leadership
Persistence
Achievement/Effort
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Contact With Others
Spend Time Standing
Face-to-Face Discussions
Indoors, Environmentally Controlled
Telephone
Work With Work Group or Team
Spend Time Walking and Running
Physical Proximity
Deal With Unpleasant or Angry People
Importance of Being Exact or Accurate
Deal With External Customers
Time Pressure
Freedom to Make Decisions
Coordinate or Lead Others
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Impact of Decisions on Co-workers or Company Results
Structured versus Unstructured Work
Frequency of Decision Making
Frequency of Conflict Situations
Importance of Repeating Same Tasks
Responsibility for Outcomes and Results
Sounds, Noise Levels Are Distracting or Uncomfortable
Level of Competition
Responsible for Others' Health and Safety
Spend Time Bending or Twisting the Body
Public Speaking
Very Hot or Cold Temperatures
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Degree of Automation
Consequence of Error
Spend Time Keeping or Regaining Balance
Cramped Work Space, Awkward Positions
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Not Environmentally Controlled
Outdoors, Under Cover
Letters and Memos
Spend Time Kneeling, Crouching, Stooping, or Crawling
Electronic Mail
Deal With Physically Aggressive People
Exposed to Contaminants
Outdoors, Exposed to Weather
Duration of Typical Work Week
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Equipment
Exposed to Disease or Infections
Spend Time Sitting
Pace Determined by Speed of Equipment
Exposed to Radiation
Work Schedules
In an Enclosed Vehicle or Equipment
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to High Places
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-About half the time-
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Keeping or Regaining Balance
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Indoors, Environmentally Controlled
Face-to-Face Discussions
Telephone
Time Pressure
Frequency of Decision Making
Deal With Unpleasant or Angry People
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Public Speaking
Frequency of Conflict Situations
Cramped Work Space, Awkward Positions
Very Hot or Cold Temperatures
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Hazardous Equipment
Outdoors, Under Cover
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
Letters and Memos
Electronic Mail
Exposed to Contaminants
Exposed to Minor Burns, Cuts, Bites, or Stings
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Radiation
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Importance of Being Exact or Accurate
Deal With External Customers
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Deal With External Customers
Coordinate or Lead Others
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Work With Work Group or Team
Importance of Being Exact or Accurate
Deal With External Customers
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Sitting
Spend Time Walking and Running
Spend Time Standing
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
-Never-
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Exposed to High Places
Exposed to Hazardous Conditions
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Exposed to Radiation
Exposed to Disease or Infections
Exposed to Hazardous Equipment
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
Outdoors, Under Cover
Exposed to Contaminants
Spend Time Sitting
Electronic Mail
Cramped Work Space, Awkward Positions
Spend Time Keeping or Regaining Balance
Indoors, Not Environmentally Controlled
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Letters and Memos
Deal With Physically Aggressive People
Spend Time Kneeling, Crouching, Stooping, or Crawling
Public Speaking
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Bending or Twisting the Body
Time Pressure
Frequency of Decision Making
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Frequency of Conflict Situations
Indoors, Environmentally Controlled
Telephone
Face-to-Face Discussions
Spend Time Walking and Running
Spend Time Standing
Deal With Unpleasant or Angry People
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Deal With External Customers
Importance of Repeating Same Tasks
Work With Work Group or Team
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Frequency of Conflict Situations
Letters and Memos
Sounds, Noise Levels Are Distracting or Uncomfortable
Outdoors, Exposed to Weather
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Physically Aggressive People
Deal With Unpleasant or Angry People
Public Speaking
Cramped Work Space, Awkward Positions
Frequency of Decision Making
Very Hot or Cold Temperatures
Time Pressure
Electronic Mail
Face-to-Face Discussions
Exposed to High Places
Outdoors, Under Cover
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
In an Open Vehicle or Equipment
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Exposed to Contaminants
-Once a week or more but not every day-
Deal With Unpleasant or Angry People
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Frequency of Conflict Situations
Very Hot or Cold Temperatures
Time Pressure
Indoors, Not Environmentally Controlled
Electronic Mail
Outdoors, Under Cover
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Face-to-Face Discussions
Exposed to Radiation
Outdoors, Exposed to Weather
Frequency of Decision Making
Deal With Physically Aggressive People
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Exposed to Hazardous Equipment
Public Speaking
Letters and Memos
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Exposed to High Places
-Once a year or more but not every month-
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Conflict Situations
Deal With Physically Aggressive People
Deal With Unpleasant or Angry People
Exposed to Contaminants
Frequency of Decision Making
Letters and Memos
Electronic Mail
Indoors, Not Environmentally Controlled
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Time Pressure
In an Enclosed Vehicle or Equipment
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Public Speaking
Indoors, Environmentally Controlled
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Under Cover
Cramped Work Space, Awkward Positions
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Exposed to High Places
Exposed to Radiation
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Telephone
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Very important-
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Deal With External Customers
Work With Work Group or Team
Coordinate or Lead Others
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Greet guests and seat them at tables or in waiting areas.
Provide guests with menus.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Answer telephone calls and respond to inquiries or transfer calls.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Inform patrons of establishment specialties and features.
Receive and record patrons' dining reservations.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Direct patrons to coatrooms and waiting areas such as lounges.
- Importance Supplemental-
Take and prepare to-go orders.
Operate cash registers to accept payments for food and beverages.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Order or requisition supplies and equipment for tables and serving stations.
Assist with preparing and serving food and beverages.
Hire, train, and supervise food and beverage service staff.
Prepare cash receipts after establishments close, and make bank deposits.
Prepare staff work schedules.
Confer with other staff to help plan establishments' menus.
Plan parties or other special events and services.
Perform marketing and advertising services.
- Relevance of Task Core-
Greet guests and seat them at tables or in waiting areas.
Answer telephone calls and respond to inquiries or transfer calls.
Provide guests with menus.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Inform patrons of establishment specialties and features.
Receive and record patrons' dining reservations.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Direct patrons to coatrooms and waiting areas such as lounges.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Relevance of Task Supplemental-
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Assist with preparing and serving food and beverages.
Take and prepare to-go orders.
Operate cash registers to accept payments for food and beverages.
Order or requisition supplies and equipment for tables and serving stations.
Prepare cash receipts after establishments close, and make bank deposits.
Hire, train, and supervise food and beverage service staff.
Confer with other staff to help plan establishments' menus.
Plan parties or other special events and services.
Prepare staff work schedules.
Perform marketing and advertising services.
-Daily Frequency of Task (Categories 1-7) Core-
Direct patrons to coatrooms and waiting areas such as lounges.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Receive and record patrons' dining reservations.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Answer telephone calls and respond to inquiries or transfer calls.
Provide guests with menus.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Inform patrons of establishment specialties and features.
Greet guests and seat them at tables or in waiting areas.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Prepare cash receipts after establishments close, and make bank deposits.
Confer with other staff to help plan establishments' menus.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Order or requisition supplies and equipment for tables and serving stations.
Plan parties or other special events and services.
Take and prepare to-go orders.
Assist with preparing and serving food and beverages.
Operate cash registers to accept payments for food and beverages.
Prepare staff work schedules.
Hire, train, and supervise food and beverage service staff.
Perform marketing and advertising services.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Provide guests with menus.
Greet guests and seat them at tables or in waiting areas.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Answer telephone calls and respond to inquiries or transfer calls.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Inform patrons of establishment specialties and features.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Receive and record patrons' dining reservations.
Direct patrons to coatrooms and waiting areas such as lounges.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Operate cash registers to accept payments for food and beverages.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Take and prepare to-go orders.
Assist with preparing and serving food and beverages.
Perform marketing and advertising services.
Hire, train, and supervise food and beverage service staff.
Confer with other staff to help plan establishments' menus.
Order or requisition supplies and equipment for tables and serving stations.
Prepare cash receipts after establishments close, and make bank deposits.
Plan parties or other special events and services.
Prepare staff work schedules.
-More than monthly Frequency of Task (Categories 1-7) Core-
Receive and record patrons' dining reservations.
Inform patrons of establishment specialties and features.
Direct patrons to coatrooms and waiting areas such as lounges.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Answer telephone calls and respond to inquiries or transfer calls.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Greet guests and seat them at tables or in waiting areas.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Provide guests with menus.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Prepare staff work schedules.
Hire, train, and supervise food and beverage service staff.
Assist with preparing and serving food and beverages.
Plan parties or other special events and services.
Perform marketing and advertising services.
Confer with other staff to help plan establishments' menus.
Order or requisition supplies and equipment for tables and serving stations.
Prepare cash receipts after establishments close, and make bank deposits.
Take and prepare to-go orders.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Operate cash registers to accept payments for food and beverages.
-More than weekly Frequency of Task (Categories 1-7) Core-
Receive and record patrons' dining reservations.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Inform patrons of establishment specialties and features.
Answer telephone calls and respond to inquiries or transfer calls.
Greet guests and seat them at tables or in waiting areas.
Direct patrons to coatrooms and waiting areas such as lounges.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Provide guests with menus.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Perform marketing and advertising services.
Order or requisition supplies and equipment for tables and serving stations.
Take and prepare to-go orders.
Confer with other staff to help plan establishments' menus.
Assist with preparing and serving food and beverages.
Hire, train, and supervise food and beverage service staff.
Plan parties or other special events and services.
Prepare cash receipts after establishments close, and make bank deposits.
Prepare staff work schedules.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Operate cash registers to accept payments for food and beverages.
-More than yearly Frequency of Task (Categories 1-7) Core-
Receive and record patrons' dining reservations.
Inform patrons of establishment specialties and features.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Answer telephone calls and respond to inquiries or transfer calls.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Direct patrons to coatrooms and waiting areas such as lounges.
Greet guests and seat them at tables or in waiting areas.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Provide guests with menus.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Hire, train, and supervise food and beverage service staff.
Plan parties or other special events and services.
Confer with other staff to help plan establishments' menus.
Perform marketing and advertising services.
Operate cash registers to accept payments for food and beverages.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Assist with preparing and serving food and beverages.
Order or requisition supplies and equipment for tables and serving stations.
Prepare cash receipts after establishments close, and make bank deposits.
Take and prepare to-go orders.
-Several times daily Frequency of Task (Categories 1-7) Core-
Direct patrons to coatrooms and waiting areas such as lounges.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Inform patrons of establishment specialties and features.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
Receive and record patrons' dining reservations.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Answer telephone calls and respond to inquiries or transfer calls.
Greet guests and seat them at tables or in waiting areas.
Provide guests with menus.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Take and prepare to-go orders.
Order or requisition supplies and equipment for tables and serving stations.
Prepare cash receipts after establishments close, and make bank deposits.
Plan parties or other special events and services.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Assist with preparing and serving food and beverages.
Operate cash registers to accept payments for food and beverages.
Prepare staff work schedules.
Perform marketing and advertising services.
Confer with other staff to help plan establishments' menus.
Hire, train, and supervise food and beverage service staff.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Receive and record patrons' dining reservations.
Direct patrons to coatrooms and waiting areas such as lounges.
Answer telephone calls and respond to inquiries or transfer calls.
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
Greet guests and seat them at tables or in waiting areas.
Inform patrons of establishment specialties and features.
Inspect dining and serving areas to ensure cleanliness and proper setup.
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
Provide guests with menus.
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Prepare cash receipts after establishments close, and make bank deposits.
Plan parties or other special events and services.
Order or requisition supplies and equipment for tables and serving stations.
Hire, train, and supervise food and beverage service staff.
Confer with other staff to help plan establishments' menus.
Take and prepare to-go orders.
Assist with preparing and serving food and beverages.
Operate cash registers to accept payments for food and beverages.
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Some College Courses